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YYC Burgers and More - CGY-1781

132 Corner Glen Crescent NE Calgary AB T3N 2L9 · Food - Mobile Vendor

8 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A dish rack was not available for air drying equipment and utensils after dishwashing.Provide a dish rack.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A dish rack was not available for air drying equipment and utensils after dishwashing.Provide a dish rack.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not available on-site. Please print and keep a hard copy of the permit in the truck.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators were using Clorox Clean-up spray as a surface sanitizer. This spray is not food safe and is not a substitute for a 100ppm chlorine solution. A 100ppm chlorine (using unscented household bleach) was mixed at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A dish rack was not available for air drying equipment and utensils after dishwashing.Provide a dish rack.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was unavailable at the time of the inspection. The water system was repaired and both hot/cold running water was available.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not available on-site. Please print and keep a hard copy of the permit in the truck.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was tested and >400ppm and too strong.- Ensure test strips are used after mixing QUAT sanitizer solution.- Operator remade the solution and retested at 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A dish rack was not available for air drying equipment and utensils after dishwashing.Provide a dish rack.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in a spray bottle measured 10 ppm.2) Chlorine sanitizer in another spray bottle measured 0 ppm.Fresh 100 ppm chlorine sanitizer was prepared during the inspection.3) Quat sanitizer in a spray bottle measured at least 400 ppm.Quat sanitizer was diluted to 200ppm during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained concentrated quat sanitizer was not properly labeled to identify its content.The spray bottle was re-labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A dish rack was not available for air drying equipment and utensils after dishwashing.Provide a dish rack.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this mobile food vendor (Non-Critical)?
      • The fresh water holding tank was filled with a black hose from an outdoor faucet. Obtain water from an indoor faucet using a food/ drinking water grade hose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris had accumulated on the equipment and shelf under the food preparation table.Clean and sanitize food equipment and clean the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease on the floor by the deep fryer.Clean the floor including the hard-to-reach areas.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausages in hot holding had an internal temperature of 51 degrees Celsius.Instructed operator to reheat sausages to 74 degrees Celsius or greater, and then return to hot holding after turning up set point of hot holding unit so that it maintains food at 60 degrees Celsius or greater at all times.